Tuesday, June 17, 2014

Corn and Kidney Bean Salad

I've never been much for cold bean salads.  Yes, I know so many people really like them, but they've just never been "my thing." In fact I can't tell you how many times I've passed them by, giving them no more than a passing glance ... but all that changed when I made this Corn and Kidney Bean Salad using some Fresh Corn Salsa as the base and a bag of dried kidney beans.  I had no idea how this was going to taste, but I was going to give it a try. Wow!  That's all I can say is wow ... spicy, yet sweet, tangy yet subtle.  Delicious! And even better yet, dried beans are good for you.  Making beans of almost any kind from dried beans is so frugal and economical.  Beans are loaded with nutrients that our bodies crave:
  1. B Vitamins: are necessary for healthy brain and nerve cells, for normal functioning of the skin, nerves and digestive system.
  2. Calcium:  for strong bones and teeth and to help keep the body more alkaline, rather than acidic.
  3. Potassium: helps reduce the risk of high blood pressure and stroke.
  4. Folate: a B vitamin that our bodies don't produce yet dry beans are our single best source of this important vitamin which helps protect against heart disease and cancer.

1 - 16 oz. bag dried Kidney Beans
1 - 16 oz. jar Fresh Corn Salsa
Sliced Pickled Jalapeno Peppers (to taste)
Salt and pepper to taste

In a large stock pot, using the "quick soak" method, boil kidney beans in 8 cups water for 2 minutes. Remove from heat, cover and let stand 1 hour.  Drain and rinse beans well.  Place beans and 6 cups fresh water in a large stock pot and bring to a boil; reduce heat and simmer 1 hour or until beans are soft.  Rinse beans in cold water and drain.  In a large mixing bowl, combine Fresh Corn Salsa (with liquid) and cooked kidney beans. Toss in some pickled jalapeno pepper slices and stir well.  Season with salt and pepper to taste. Place mixture into a covered bowl and refrigerate several hours before serving.

Yield:  6-8 servings